Kapenta with Nshima
Sign in to rate this recipe.
The Tale of Kapenta with Nshima
Kapenta, small sardine-like fish harvested from Lake Kariba after the dam's construction in the late 1950s, became a major Zambian protein source in the decades that followed. Traditionally dried, it's paired here with the nshima maize staple that anchors most Zambian meals.
Ingredients
Scale:· 4 servings
- 2 cups dried kapenta (small dried fish)
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp vegetable oil
- 1 green chili, chopped
- salt to taste, nshima to serve
Instructions
- 1Rinse the dried kapenta briefly and soak in warm water for about 10 minutes to soften slightly, then drain.
- 2Heat oil in a pan and sauté the chopped onion until soft and golden.
- 3Add the chopped tomatoes and green chili, cooking until the tomatoes soften into a sauce.
- 4Add the drained kapenta to the pan and stir gently to coat in the tomato mixture.
- 5Simmer for about 10-15 minutes, stirring occasionally, until the kapenta is tender and the flavors have melded, adding a splash of water if the mixture looks dry.
- 6Season with salt to taste and serve hot alongside freshly prepared nshima and a vegetable relish.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.